GB/T 12729.5-2020
ActiveSpices and condiments-Determination of extraneous matter content
香辛料和调味品 外来物含量的测定
Application Summary AI generated
This standard specifies the method for determining the content of extraneous matter, such as stems, leaves, stones, and other foreign materials, in spices and condiments. It is applied in quality control and inspection processes within the food industry, particularly for raw material acceptance and finished product testing of whole, ground, or blended spice products. The standard ensures compliance with food safety and purity requirements for domestic trade and export.
Related Standards
GB/T 19420-2003
Terminology of salt-making industry
GB/T 18782-2002
Determination of 3-chloro-1，2-propandiol in condiments
GB/T 8618-2001
The sampling methods of the main products in the salt industry
GB/T 18187-2000
Fermented vinegar
GB/T 18186-2000
Fermented soy sauce
GB/T 18104-2000
Konjak refined powder
GB/T 14156-1993
Classification and code of flavouring substances
GB/T 12729.1-1991
Spices and condiments--Nomenclature first list
Transparency note: The application summary and key sentences on this page were automatically generated by AI from the standard's original text. This content has not been human-verified and should not be used for compliance or regulatory purposes. Always refer to the official standard document from the issuing authority.